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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.
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You'll make a bee line for these Chinese buffet favorites!
cooking.nytimes.com
This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: onion, dry white wine
www.delish.com
Spiced and reduced red wine is combined with red currant jelly and mixed into basic mayonnaise. This pairs well with cold meat, especially roast beef.
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These cocktails pair perfectly with cheese fondue, which also has the same flavorings of kirsch and white wine. Garnish these fizzy drinks with dried cherries.
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Get White Wine Spritzer Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Red wine is flavored with oranges, honey, and fragrant spices in this recipe for mulled wine you'll crave on cold winter evenings.
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A delicious falafel sandwich recipe with peppers, onion, and eggplant.
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Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat.
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.